This Creamy Herb Potato Salad is a delightful twist on a classic favorite. It's packed with fresh herbs and a tangy, creamy dressing that elevates it from ordinary to extraordinary. Perfect for family gatherings or a simple weeknight dinner, this dish is sure to be a crowd-pleaser.
Yukon Gold potatoes are the star here, offering a naturally buttery texture that holds up well in salads. The mayonnaise and sour cream form the creamy base of the dressing, while the Dijon mustard and apple cider vinegar add a tangy kick. Fresh herbs like dill, chives, and parsley bring brightness and depth. Hard-boiled eggs contribute a savory richness, and red onion and celery add crunch and a bit of spice.
This potato salad pairs perfectly with grilled meats like chicken or steak, making it a great side for a summer barbecue. It also complements a fresh green salad for a lighter meal. For a bit of indulgence, serve alongside a hearty quiche or savory tart.
Start by boiling the Yukon Gold potatoes in salted water for about 20 minutes until they are fork-tender. You’ll want them to be soft but not falling apart. Once cooked, drain them and let them cool enough to handle. Chop them into bite-sized pieces, aiming for uniformity to ensure even coating of the dressing.
In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth. This will be your creamy, tangy dressing. Stir in the chopped fresh dill, chives, and parsley. These herbs will infuse the salad with their fragrant goodness.
Gently fold in the chopped potatoes, hard-boiled eggs, finely chopped red onion, and celery. Use a spatula to mix everything carefully, ensuring the potatoes stay intact. Season generously with salt and pepper, tasting as you go to get the balance just right.
Cover the bowl and let it chill in the fridge for at least an hour. This resting time allows the flavors to meld beautifully, making every bite more delicious than the last.